Name: Homemade Gluten-free Cornbread Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pasture-raised eggs; 1 1/4 cup full-fat coconut milk; 3 tablespoons ghee; 1 1/3 cups gluten-free oat flour; 2 tablespoons coconut sugar; 3/4 cup yellow cornmeal; 1 teaspoon baking powder; Pinch of sea salt if desired + maple syrup for serving

Homemade Gluten-free Cornbread Pancakes

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5 from 4 reviews

Homemade Gluten-free Cornbread Pancakes made with 6 healthy ingredients and ready in just 10 minutes. A delicious breakfast stack for all the cornbread lovers out there.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Yield: 10 pancakes 1x

Ingredients

Scale

2 pasture-raised eggs
1 1/4 cup full-fat coconut milk
3 tablespoons ghee
1 1/3 cups gluten-free oat flour
2 tablespoons coconut sugar
3/4 cup yellow cornmeal
1 teaspoon baking powder
Pinch of sea salt if desired + maple syrup for serving

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Instructions

In a large bowl, whisk together eggs, milk and ghee until smooth
Mix in the flour, sugar, cornmeal and baking powder until fully combined
Heat a large skillet over medium high heat and let the pancake batter sit for a few minutes to thicken
Add a generous amount of ghee or oil or butter to the pan and spoon about 1/4 cup of batter onto the pan to form one pancake
Cook on medium low heat for about 3-4 minutes then flip over and remove from skillet
Repeat for remaining batter then serve with maple syrup!

Notes

*I haven’t tested subs here. Please let us know in the comments if you do!

**Store leftovers in fridge for 5 days or freezer for 2 months

***Reheat on stovetop, in oven or microwave!

Author: Rachel